These are the dishes that have defined our dining across the GCC.
Restaurants may come and go, but our appetite for a truly great plate never fades. The FACT team can be found across the region, sampling the good, the bad, and the exceptional. We eat at every kind of restaurant and experience every type of meal, booking the buzzy new openings, revisiting the icons, and chasing the dishes worth building a meal around. To spare you the guesswork, here are the best bites we ate in Abu Dhabi, Dubai, and Riyadh this month.
The best dishes we ate in April 2026
Burger at WINDOW in Dubai
At WINDOW in Alserkal Avenue, the fire-led concept may suggest steak as the obvious order, but the front-of-house team had other ideas. Our waiter gently steered us towards the Burger, describing it as “the best thing on the menu.” He may well have been right. Priced at AED 150, it is undeniably expensive for what is, on paper, a burger and fries. Yet the 185g secret-blend patty is superbly savoury and properly juicy, with Monterey Jack adding creaminess and a charred relish bringing sweetness and smoke. No gimmicks, no towering construction, just balance, texture and flavour. – David Tapley, Editor-in-Chief.
Where: WINDOW, Warehouse 39, Alserkal Avenue, Al Quoz, Dubai
When: Daily from 12pm to 10:30pm
Contact: @window.dxb
Carpaccio Gambero Rosso at Siena Dubai
If Siena is good enough for Rihanna, Jay-Z and LeBron James, it is certainly good enough for us. The Parisian export has arrived in DIFC with serious star power, bringing with it the kind of see-and-be-seen energy that makes a reservation worth bragging about. The Carpaccio Gambero Rosso (AED 160) is all delicacy and restraint. Red Sicilian prawns are dressed with lemon and a touch of Espelette pepper, resulting in a dish that is elegant, sweet, buttery and beautifully light. Arguably the hottest table in town right now, Siena has the substance to match the spotlight. – David Tapley, Editor-in-Chief.
Where: Siena Dubai, Gate Village 7, DIFC, Dubai
When: Open Tuesday to Sunday from 7pm
Contact: https://siena-restaurants.com
Cazuela King Crab at Sa’Cha by Pang
The Cazuela King Crab at Sa’Cha by Pang is a dish that lingers long after the first spoonful. Served in the crustacean shell, the king crab rice pot brings together Bomba rice, pickled shallots, asparagus and a luscious king crab hollandaise. Once mixed, it transforms into something far more unexpected, almost like an Amazonian jungle curry that is rich, aromatic and deeply comforting. It is a confident showcase from chefs Pang Long Chin of COYA and Nicolas Badran Diaz of SUSHISAMBA Dubai. Tried during a recent FACT video shoot, it was enough to guarantee a return visit for the full dining experience. – David Tapley, Editor-in-Chief.
Where: Sa’Cha by Pang, Address Creek Harbour Hotel, Dubai Creek Harbour, Dubai
When: Open daily from 1pm to 11pm
Contact: @sa.cha_dxb
Caviar Crème Caramel at Orfali Bros Bistro in Dubai
A recent catch-up with Mohamed Orfali at Orfali Bros Bistro led to one of the most unexpected bites on the new Voyage tasting menu. The Caviar Crème Caramel is exactly the kind of dish that makes this multiple FACT award winner such a compelling proposition. Reworking a dessert classic into something savoury, the dish features an umami-rich custard topped with caviar, caramelised onion tamari and wasabi. The result is creamy, salty, sweet and gently sharp, with each element pulling in a different direction while remaining beautifully balanced. It is playful and unmistakably Orfali in its experimental approach. – David Tapley, Editor-in-Chief.
Where: Orfali Bros, Wasl 51, Al Wasl Road, Jumeriah, Dubai
When: Open Wednesday to Monday from 5:45pm to 11:30pm
Contact: https://orfalibros.com
Otoro at FZN in Dubai
Our return to FZN Dubai, the FACT award-winning restaurant, came after visiting its sister restaurant Zén in Singapore, and expectations were understandably high. The otoro delivered with quiet confidence. Finished with fermented tomato beurre blanc, umami oil and N25 caviar, named for the latitude from which it is sourced, the dish balances luxury with precision. The tuna is rich and buttery, while the beurre blanc brings acidity and lift, cutting through the fat with elegance. The caviar adds salinity and texture without overwhelming the fish. It is a poised plate that reminds you why FZN remains one of Dubai’s most exciting dining rooms. – David Tapley, Editor-in-Chief.
Where: FZN, Atlantis The Palm, Crescent Road, Palm Jumeirah, Dubai
When: Open Wednesday to Saturday from 7pm
Contact: www.restaurantfzn.com
Sichuan Glazed Beef Short Rib at Yù & Mì in Dubai
At Yù & Mì in Mandarin Oriental Downtown, Dubai, the Sichuan Glazed Beef Short Rib is a dish that understands the power of polish. Priced at AED 138, the lacquered meat arrives glossy, dark and flecked with gold, immediately leaning into the restaurant’s evocation of Hong Kong’s golden era. Yet this is not nostalgia for nostalgia’s sake. The short rib reworks tradition with a modern, Dubai-ready flourish, balancing deep savoury richness with a subtle Sichuan hum. Fantastically flavoursome and beautifully presented, it is a dish that feels indulgent without being excessive, capturing Yu & Mi’s cinematic charm in a single bite. – David Tapley, Editor-in-Chief.
Where: Yù & Mì, Mandarin Oriental Downtown Dubai, Sheikh Zayed Road, Dubai
When: Open Wednesday to Saturday from 6pm to 11pm
Contact: @yuandmidubai
The best dishes we ate in March 2026
Cappuccino Ramen at BO-CA-SU in Dubai
Easily one of Chef Yu Hasegawa’s most inventive creations, the Cappuccino Ramen at BO-CA-SU blends comfort with culinary theatre. The perfected recipe is anchored around a creamy chicken paitan and dashi broth, resulting in a bowl that is silky and deeply savoury. It arrives with an experimental flavour plate featuring Japanese A5 Wagyu, ajitsuke tamago, gobo chips, mizuna, red onion, black pepper, yuzu kosho and super-karai sauce, allowing diners to customise each bite. The setting adds to the drama, with BO-CA-SU’s dark, moody interiors elevated by an AED 10 million collection of bonsai trees and rare Pokémon cards. – David Tapley, Editor-in-Chief.
Where: BO-CA-SU, Warehouse 10, Al Jreena Street, Al Quoz High, Dubai
When: Open daily from 12pm to 11pm
Contact: @bocasu_
Curry Puff at MANĀO in Dubai
A friend’s birthday celebrations brought me back to MANĀO this month, and the Curry Puff served as a reminder of why FACT crowned this terrific Thai eatery as Restaurant of the Year in 2025. Filled with shredded lamb, southern-style curry and chives, this golden parcel delivers layers of flavour in a few crisp, comforting bites. The pastry shatters delicately, giving way to a spiced filling that feels both deeply rooted and quietly inventive. We have written countless words about Chef Abhiraj Khatwani’s talent, but this new menu suggests he has raised the bar yet again. Of all the dishes on offer from the marvellous new menu, this one impressed the most, showcasing precision, restraint and serious culinary confidence. – David Tapley, Editor-in-Chief.
Where: MANĀO, Wasl Vita, Jumeirah 1, Dubai
When: Open Tuesday to Sunday from 6pm
Contact: https://manao.ae
Rigatoni Genovese at Falcone Dubai
The Rigatoni Genovese at Falcone Dubai is the dish that stops you in your tracks. Built around braised beef, sweet, slow-cooked onion, and a generous showering of Parmesan, it answers the question of what might happen if French onion soup were transformed into a perfect pasta course. Robust and deeply comforting, this dish proves why this new neighbourhood favourite is more than a one-trick pizzeria. While Falcone may have arrived in Al Barsha with serious pizza pedigree, it is the pasta that impressed us most. – David Tapley, Editor-in-Chief.
Where: Falcone, Ground Floor, Galleria Mall, Al Barsha, Dubai
When: Open daily from 12pm to 11pm
Contact: https://pizzeriafalcone.ae
Steak with Jammy Onions at Middle Child in Dubai
At Middle Child in Alserkal Avenue, the Steak with Jammy Onions proves that simplicity can be seriously crave-worthy. The 200g beef striploin is cooked to your liking, delivering a satisfying char, while the slow-cooked onions bring sweetness and depth to every bite. It’s a dish that feels both comforting and cool, much like the venue itself. Lynn Hazim’s debut restaurant has quickly earned a loyal following and was named One To Watch by Middle East & North Africa’s 50 Best Restaurants. – David Tapley, Editor-in-Chief.
Where: Middle Child, Warehouse 13A, Alserkal Avenue, Al Quoz, Dubai
When: Open Wednesday to Sunday from 12:30pm to 10:30pm
Contact: @middlechildmiddlechild
TLT Sandwich at Rascals Dubai
Some days, all you need is a sandwich that’s equal parts delicious and light, and Rascals delivers every time — especially with their TLT. Stacked with fresh cold turkey, cheese, and lettuce (I skip the tomato), it’s a classic done right. The Hokkaido milk bread and basil mayo elevate every bite, making it a filling sandwich. Coming from a homegrown UAE spot, it makes it all the more worth supporting right now. — Shaheera Anwar, Editorial & Partnerships Manager.
Where: Rascals Deli, Block 7, Wasl Square, Dubai
When: Open daily from 7:30am to 10:30pm
Contact: @rascalsdeli
The best dishes we ate in February 2026
Lemongrass Beef Skewers at Chôm Chôm Dubai
At Chôm Chôm Dubai, the lemongrass beef skewers capture everything that makes this neighbourhood spot so addictive. Grilled minced wagyu arrives smoky and juicy, perfumed with lemongrass and char, then wrapped in crisp lettuce with Vietnamese herbs that bring freshness and bite. The sriracha nuoc cham is salty, sweet and tangy with a warm chilli hum that keeps you reaching for the next bite. It’s a hands-on, street-style hit, proving why this Hong Kong export is already carving out a place in Dubai’s dining scene with bold Vietnamese flavours. – David Tapley, Editor-in-Chief.
Where: Chôm Chôm, Ground Floor, Galleria Mall, Al Barsha, Dubai
When: Open daily from 12pm to 11pm
Contact: @chomchomdxb
Mazara Prawns Gnocchetti at Lion In The Sun Dubai
At Lion in the Sun Dubai, the sky-high setting and African-influenced decor set a dramatic scene, but it’s the gnocchetti with Mazara prawns that quietly steal the show. Pillowy, homemade potato gnocchetti arrive perfectly al dente, catching a glossy sauce of burst cherry tomatoes that tastes sun-warmed and bright. The Mazara prawns are sweet, succulent and expertly cooked, bringing a clean, briny depth that elevates the dish beyond a simple Mediterranean staple. It’s refined, comforting and confidently executed, proving the kitchen’s precision amid the venue’s bold atmosphere as a “salotto in the sky.” – David Tapley, Editor-in-Chief.
Where: Lion in the Sun, Mandarin Oriental Downtown Dubai, Sheikh Zayed Road, Dubai
When: Open daily from 6pm to midnight
Contact: https://lioninthesundubai.com
Oshinogi at KIGO Dubai
In the restaurant’s quietly cinematic Japanese setting, Oshinogi is a kaiseki course that rewards trust. Pufferfish, a delicacy that demands precise handling, is charcoal-grilled to bring out a gentle smokiness, then paired with sushi rice served in a hollowed yuzu. The effect is unexpectedly creamy, almost risotto-like, with bright citrus perfume lifting each bite. A pipette of dashi and soy adds savoury depth without overwhelming the fish. It’s restrained, daring and beautifully controlled delicacy. – David Tapley, Editor-in-Chief.
Where: Kigo, Four Seasons Hotel DIFC, Zaa’beel Second, DIFC, Dubai
When: Open Wednesday to Sunday from 6pm to midnight
Contact: www.kigodubai.com
Saikyo Miso-grilled Ōmi Wagyu at KIGO Dubai
It’s rare to recommend two dishes from the same restaurant as the best things we ate during a specific month, but that is exactly what happened when I dined at KIGO. The saikyo miso-grilled Ōmi wagyu is a defining moment in Chef Izu Ani’s seasonal kaiseki, and one of the menu’s most memorable courses. In the intimate Four Seasons DIFC setting, the kitchen’s restraint feels deliberate. Ōmi beef is exceptionally rare in Dubai and prized for its fine marbling and clean, buttery finish. Here, saikyo miso is applied as seasoning rather than a glaze, lending gentle sweetness and savour without masking the meat. The wagyu arrives meltingly tender yet still structured, while the vegetables provide contrast, not competition. – David Tapley, Editor-in-Chief.
Where: Kigo, Four Seasons Hotel DIFC, Zaa’beel Second, DIFC, Dubai
When: Open Wednesday to Sunday from 6pm to midnight
Contact: www.kigodubai.com
Tartare de loup de Méditerranée at Maison Mer Dubai
Chef Kavish Chimajee’s Tartare de loup de Méditerranée at Maison Mer is the kind of dish that suits its Nikki Beach address: light, precise and luxurious. Sea bass is handled with care, cut cleanly and seasoned with restraint so its natural sweetness stays front and centre. Thin ribbons of zucchini carpaccio add freshness, while a vivid green tomato relish brings lift and acidity without tipping into salad territory. The standout flourish is the bergamot sorbet. It sounds like theatre, but delivers an aromatic citrus hit that slices through the richness, resets the palate and feels perfectly in tune with the beautiful beachfront setting. – David Tapley, Editor-in-Chief.
Where: Maison Mer, Nikki Beach Resort & Spa, Pearl Jumeira, Dubai
When: Open Tuesday to Sunday from 12pm to midnight
Contact: https://maisonmerrestaurants.com
Umami Mediterranean Seabass at Nobu One Za’abeel Dubai
The Umami Mediterranean Seabass with Tomato Dashi Ponzu is a standout at Nobu One Za’abeel, a dish that mirrors the restaurant’s sleek setting inside The Link, the world’s longest cantilevered building. The seabass is delicately cooked so it flakes cleanly, then lifted by a ponzu that’s more nuanced than sharp, with tomato adding sweetness and a rounded acidity. Dashi and mushrooms add depth, threading umami through each bite without heaviness. It feels tailored to this nightlife-driven outpost, where the menu is massaged for pace and sharing. – David Tapley, Editor-in-Chief.
Where: Nobu One Za’abeel, The Link, One Za’abeel, Dubai
When: Open Tuesday to Sunday from 5pm to midnight
Contact: www.nobuonezaabeel.com
The best dishes we ate in January 2026
Foie Gras Daikon at Tezukuri in Dubai
Chef Neha Mishra of Kinoya fame has teamed up with Atelier House Hospitality to launch a new Japanese temaki concept. Taking its name from the Japanese word for “handmade,” Tezukuri is built around craftsmanship, intimacy, and precision. While handrolls may be the focus, the Foie Gras Daikon (AED 80) was my favourite. The dish is comfort dressed in ceremony, with a thick slice of simmered daikon, tender and translucent, topped with a glossy, seared slab of foie gras. A savoury broth pools beneath, finished with fine chilli threads. Sweet, rich, and quietly addictive for a winter-night hit. – David Tapley, Editor-in-Chief.
Where: Tezekuri, Opera Grand Residences, Downtown Dubai
When: Open Tuesday to Sunday from 12pm to 11:30pm
Contact: @tezukuridubai
Hokkaido Cheesecake Soufflé at Sea Fu in Dubai
Perched on the shoreline at Four Seasons Resort Dubai at Jumeirah Beach, Sea Fu is as much about the setting as it is the superb food. The Hokkaido Milk Cotton Cheesecake Soufflé (AED 90) is a soft finale that leans into Japanese restraint. Baked to order, the soufflé rises in the oven before landing at the table with a gentle wobble, light as chiffon yet rich with Japanese cream cheese. Apricot brings a bright lift through the warm crumb, while a scoop of white miso ice cream adds a savoury edge that keeps the sweetness in check. This signature dish is best shared and eaten immediately, as the ice cream melts into a glossy, salty-sweet sauce. – David Tapley, Editor-in-Chief.
Where: Sea Fu, Four Seasons Resort Dubai at Jumeirah Beach, Jumeirah, Dubai
When: Open daily from 12:30pm to 12:30am
Contact: www.seafudubai.com
Matilda Cake at Parker’s in Dubai
I’m not big on desserts. I stick to classics like cheesecake or tiramisu if I have a craving, so the Matilda Cake (AED 100) at Parker’s was ordered for theatrics for my five-year-old, and partly for nostalgia. I had zero intention of eating it, but as a self-confessed Flake connoisseur, I couldn’t resist. Those little shards of Flake pulled me in. I took one bite, and it was pure indulgence. It was moist, soft, and unapologetically chocolatey without being overwhelming — despite being drenched in chocolate. It somehow felt light rather than heavy, and certainly lived up to its namesake. This is the kind of cake I’d expect to exist in heaven. It’s perfect for sharing or works as a full meal on its own if you’re skipping starters and mains altogether. — Shaheera Anwar, Editorial & Partnerships Manager.
Where: Parkers, Various Locations
Contact: @parkers
Spicy Bluefin Tuna Oshizushi at Shanghai Me in Dubai
At Shanghai Me Dubai, the Spicy Bluefin Tuna Oshizushi (AED 150) is a crowd-pleaser with a theatrical touch. Arriving as one pressed, elongated block, it’s closer to a mille-feuille than a roll, inviting you to pull away each neatly layered piece. The bluefin tuna delivers clean, buttery richness, while the spicy seasoning brings a lively kick that keeps the palate awake. A scattering of gold flake adds a touch of glam without tipping into gimmickry. It’s playful, punchy and best enjoyed one square at a time. – David Tapley, Editor-in-Chief.
Where: Shanghai Me, Gate Village Building 11, DIFC, Dubai
When: Open daily from 12pm to midnight
Contact: https://shanghaime-restaurant.com
Taco de Arrachera at Cocina Tres in Dubai
When I heard the team behind the FACT Award-winning Honeycomb Hi-Fi and Miss Lily’s had opened a modern Mexican restaurant, I immediately booked myself a table. Led by a team of Mexican chefs, the menu at Cocina Tres champions traditional techniques and regional breadth. Diners can graze at the dedicated ceviche bar, explore a trio of house salsas, and share plates that lean into rich spices. However, the Taco de Arrachera (AED 88) is a standout, not just for the “Insta-worthy” plating (a slender shishito pepper perched on top like a flourish), but also for how well it balances flavours. Flank steak is deepened by a dry red mole that brings sweetness, bitterness, and spice in equal measure. Burnt habanero adds a smoky heat that doesn’t overwhelm the meat, and the tortilla holds everything together with that unmistakable corn perfume. – David Tapley, Editor-in-Chief.
Where: Cocina Tres, Pullman Dubai Downtown, Business Bay, Dubai
When: Open daily from 5pm to midnight
Contact: @cocina_tres